Hospitality Focus on Safety: Kitchen and Restaurant Safety
Kitchen and Restaurant Safety includes prevention of injuries of staff and customers and the safe handling and service of food and alcohol. Injuries incurred in the restaurant or food service area are extremely dangerous and sometimes permanent or deadly. Since the environment is so fast-paced, it is imperative that all staff members are conditioned for safe practices and managers are accountable.
staff members working in or around the kitchen area
of sharp knives and slicers
to broken glass
of fryers, stoves, ovens
to extremely hot liquids
potential for spills
constraints for employees
member of the food and beverage department must be certified for, and adhere
to, safe food handling and service.
member of the food and beverage department, who is in contact with alcohol,
must be trained on, and adhere to, the proper methods for sale, service and
consumption of alcoholic beverages.
staff member working with or cleaning sharp knives, meat slicers or food
processor parts with sharp blades should always wear cut-resistant gloves.
electric equipment should be turned off and unplugged before cleaning or
staff member should handle broken glass with bare hands. Broken glass should be wrapped in cardboard
before disposing of in specified containers.
floors regularly with approved chemical and rinse thoroughly to prevent
kitchen employees should wear slip-resistant shoes.
mats should be present in any location that has a spill potential.
kits should be available and fully stocked at all times.
spill should never be left unattended.
all cooking surfaces and vent hoods to cool before cleaning.
liquids to cool completely before disposing of them.
kitchen staff should wear long sleeves and fitted clothing. Hair should always be pulled back.
use pot holders when transporting heated food service equipment.
that the water temperature in the dish station is at the proper temperature.
lifting with the back. Use assisted
devices for relocating heavy items if available.
lighter items on the upper shelves and heavier items on the lower shelves.
In the event of a kitchen or restaurant injury or illness:
- Follow the guidelines for the incident found in the Emergency Binder.
- If you feel you may have incurred an injury of any kind, report it immediately to your supervisor.
- Be very clear on whether you require immediate medical attention, imminent medical attention or request additional accommodations to prevent injury in the future.
- Notify a member of management immediately and any possible hazards.
- Maintain staff presence at any hazard until it can be cleared.
- For a burn, treat with cold water only and seek medical attention.
- For a laceration, apply pressure and seek medical attention.
- In the event of 2 or more reports of food poisoning, secure all ingredients and inform the CDC. Follow procedures outlined in your facility’s Emergency Binder.
- For a strain or injury due to slipping, falling or lifting, seek medical attention.
- Report the incident to the Risk Management Team.
- Inform the staff of the incident and make corrections to procedures or errors to ensure that this incident does recur.
June McCreight began her career in the hospitality industry as a housekeeper in 1996. In the years since, she has risen through the ranks, learning maintenance, front office, sales and revenue management, property management and district management, bench management and opening team management. She has trained hundreds of hoteliers and won many awards for her management successes. In 2011, June wrote and published, The Strangers in My Beds, a fictional novel based strictly on the strange events of her career in hotels. In 2014, June partnered with her father, a very accomplished software architect, and opened the business, Coba Enterprise Management, LLC with a very unique and specialized CMMS (Computer Maintenance Management System) software for hotels.